Homemade Malaysia Cendol Recipe [After Many Failures]
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- Опубликовано: 10 июл 2024
- Homemade Malaysia Cendol Recipe | After Many Failures
It is hard for me to find the right type of cendol from the supermarket that is similar to some of the good restaurants. So I decided to explore different recipes that produce the rich flavour and thick chewy texture with easily available ingredients. Finally, I managed to make the most satisfying cendol at home. In this recipe I used natural colouring from pandan leaves available from my own garden with the right flour and ingredients. Watch this video to find out how I did it.
▬ Contents of this video ▬▬▬▬▬▬▬▬▬▬
0:00 - Intro
0:11 - Prepare palm sugar (gula melaka)
1:25 - Prepare Pandan Juice
2:23 - Secret Ingredient here
2:34 - Mix all the main ingredients
3:20 - Cook the batter
3:58 - Prepare cendol jelly
4:58 - Tips for good cendol texture
5:14 - Ready to serve
5:53 - Full list of ingredients here
#cendol 
Хобби
What does lye water do to the flour?
Lye water would be able to give springy texture to the cendol
Hope you are able to subscribe to our channel for coming updates, if you have not subscribed. Thanks.
Hi My Huynh, we have released another video on cendol. Do try this recipe out, ruclips.net/video/ubcCE1TLWH0/видео.html. It is as delicious if not better.
Look so yummy , one of my favourite when was a kids
Thank you sharing
Yummy. Love chendol esp durian chendol
Nice video 👏 👍
Looks yummy 😊
Awhhh, so cantikkkkk ❤
Thank you for making this video. It helped me a lot 😊
You are most welcome
Thank you for this recipe.. and nice video and kindly clear..make me know better now.. no talking to much and better than another videos ☺️☺️☺️😍
Great recipe, I love cendol for my summer dessert.
Thanks 😊. Will be publishing another video to do comparison on different ingredients for better cendol. Do keep in touch ya. If you haven't subscribed please do. We have experimented few ingredients, hope to have your opinion as well on our results. Thanks.
@@SumLeeCooking cant wait to see, check out my cendol recipe too...
Sure
@@SumLeeCooking 🤗🤗
@@BillMintjeHD-Brussels-Belgium I have finally released another video of cendol. Do check it out and would appreciate your comment. Especially on video editing. Need to learn alot from you. :)
tq for sharing teacher😊
You're welcome 😊
I Love
Thank you for making this video. Why is it that sometimes my cendol can become charred?
Ayam pandan leave next
Good
Thx
Here in Qatar, its hard to find Mung bean flour. But with your recipe its only Tapioca flour & Rice flour ( i was so happy). This recipe also use lye water, i also make your soda ash , how much do i put “soda ash” in the recipes.
Cendol Making Ingredients:
(A) Prepare Palm Sugar Syrup
1. 200gram - Palm sugar
2. 4 Tbsp - Water
3. Pandan leaf
(B) Prepare Pandan Juice
4. 40gram - Pandan leaves
5. 300ml - Water
6. 1ml - Lye water
(C) Prepare Dry Ingredients
7. 30gram - Tapioca Starch
8. 20gram - Rice Flour
9. 1tsp - Salt
10. 1 tbsp - Sugar
Mix (B) and (C) Ingredients, simmer and stir to thicken
(D) Cendol Molding
11. Ice Water
Thank you for watching this video of how to make cendol.
Hello! May I ask what’s the difference if i put 50g ming bean starch compared to 20g rice and 30g tapioca starch?
Hi Asher, you must have done a fairly detail study on making a good cendol. The texture of mung bean starch in cendol is definitely a perfect one. We are releasing a video soon on making cendol with mung bean starch. We are very pleased too with the result and many has been requesting for the recipe. We have spent few hours and sacrificed quite an amount of raw ingredients to make a better cendol than this. We have finally captured the best shots lately and now in the midst of editing to release soon. Do subscribe to our channel if you haven't for the update and notification. Am sure the coming video will be interesting for you to explore, as we are going to highlight what it takes to make cendol with better texture and color naturally. Thanks.
Are there any substitute for the lye water? I don't think i can find it here in UK. OMG I am so craving for cendol at the moment! Salam dari UK.
Hi, salam to you. Hope everything is fine with you in UK. There are some substitutes to lye water (also known as air abu or alkaline water), but I personally yet to test it out. However, there is another recipe that might be more available to you that is by using mung bean starch. I will be coming out with a video on this due to special request from few of my friends. I will update you when the video is up. Do feel free to subscribe to my channel for future updates. We are currently shooting recipes on murukku, which I have been personally experimenting several formulas to obtain the good taste with the crispiness that Malaysians are looking for in this favorite local snacks. Do keep in touch. Thanks.
@@SumLeeCooking I found the kapur sirih here. I think that must be the air abu. The mung bean starch recipe sounds unique..waiting for it! Thank you so much for such an in detail explanation! Salam dari UK.
Great! Feel free to share with us with air kapur. Happy trying.
Hi friend, selamat hari kebangsaan to you. Hope the merdeka spirit is still with you in UK. We have released our new Muruku video. Hope you can try this in UK too. Do let me know if you need further detail, I will be happy to assist. I will be open to any feedback as well. Here is the link to Ribbon Muruku, ruclips.net/video/wIkAOEX4r_o/видео.html . This is one of it, we are releasing more soon. Do help share our channel if you find it helpful. I am happy to do my part as little ambassador for Malaysian food. Thanks.
Hi, we have released new video on cendol with mung bean starch, ruclips.net/video/ubcCE1TLWH0/видео.html. We also did highlight on lye water substitute. Do try and let me know. Thanks.
How to get the coconut milk flavour like the one the Mamak sells on the kaki lima in KL? I like the taste of their coconut milk. Any idea how they do it?
Based on my source, for smooth and creamy coconut milk, you may add some evaporated milk.
@@SumLeeCooking I think you’re right. I’ve also heard the same thing from another source. Might give it a try.
Cendol from Java Indonesia
Ee pandan leaves evide kittum
Can you use glutinous rice flour and tapioca starch?
Am sorry, I have yet to try both.
Gula melka tukn klau nk kaw lagi letak kicap manis sikit
May I know why I keep failing in the cooking process? Result I get is harden dough, I tried method like cooking scramble eggs yet still fail....I did not add alkaline water and my flour mixture is green bean flour+tapioca flour , I cook it in extreme low heat. Need help!!😭
Green bean flour is no no for this recipe. Instead, my recipe is using green bean or mung bean starch not flour. Hope my explanation help you. 😁
Hi, look delicious
how long it can be last, if store in fridge.
If you properly pack in air tight container or sealed packaging. It can last at least 1-2 weeks. When you need to consume it, you may have option to bake or fry pan it.
ok10q so much... ya
Hi, please ignore the error of this comment as I commented at the wrong video. For this recipe, the most you can store at the fridge for 2 days only. Unless u use 100% mung bean starch that can be stored for 1 week
@@SumLeeCookingThank You... ✌️
Hi, on the second day , the chendol jelly turned very brittle and when i use a spoon to pick it up and put in my mouth , it and become very watery, not like springy on the first day . May i know why?
Hi Asher, may I know which ingredient did you use? Was it mung bean as per what you wanted earlier or can your share your ingredients formula, so that I can address your concern accurately. Thanks.
@@SumLeeCooking I used your formular
@@ashergan4746 thanks for trying this rice flour plus tapioca recipe. Yes, this formula is best for freshly made consumption and not meant for keeping overnight. This recipe usually is used for country where mung bean starch is not easily available or where the cost is more expensive. Mung bean starch formula definitely will be more ideal for storing within a week time. Our coming video recipe of cendol with mung bean starch will surely be more ideal for you, if you wish to make and keep for later consumption. Thanks.
Hi Asher, we have released a video on cendol with mung bean starch. Do check it out, ruclips.net/video/ubcCE1TLWH0/видео.html.
Please indicate recipes at prescription box
You may refer to the above recipe. Thanks for highlighting.
Hi sis air abu tu apa?
Air Abu atau soda abu adalah bahan yang senang didapati di Malaysia. It adalah diektrak dari abu tumbuhan.
We use coconut milk.
Coconut milk is fantastic.
Wish I could see the recipe, but the English side is covered by thumbnails🤷🏻♀️
Hi, it is available now. You may refer above. :)
Sorry, Sum.
Why not coconut milk instead of fresh milk???
Both coconut milk and fresh milk are great and nice taste for me. Malaysian always use coconut milk that's easily available here.
Thank you dear. In the US hard to find fresh coconut milk, only can, powder and packet.
@@SumLeeCooking Can I use Baking soda instead of Lye water?
@@tunlai bake your baking powder to get soda ash for replacement of Lye water. Bake for 45min 100 Celsius. You may use 1tsp of soda ash for this recipe.
Sorry to say, cendol Is Indonesian tradisional food, not Malaysia .
Gila
Orang Malaysia Melayu memang asalnya dari Indonesia 😊 kita kongsi sama ye
Wheres the proof if cendol from indon huh?
@@irfanrozi5573 ada di manuskrip bukti otentik bukan dari semenajing
@@SumLeeCooking Melayu sana emang rasis